Directions

Cut turkey in 3/4 inch (2 cm) pieces. In a small saucepan mix sugar and cornstarch together. Stir in soy sauce, water, ginger and garlic. Bring to boil, stirring constantly until thickened. Reserve 1/4 cup (50 mL) marinade in a small bowl. Cover and refrigerate. Pour remaining marinade over turkey and marinate covered 2-24 hours in refrigerator. For each serving alternate one-quarter of turkey, zucchini, pepper, and onion on a metal skewer. Brush vegetables with marinade and grill on barbecue heated to medium, or broil 6 in (15 cm) from heat. Turn occasionally and baste with reserved marinade for 10-12 minutes or until turkey is no longer pink inside. Serve on rice.